Reviewed: Jan. 19, 2012

Wow - didn't expect to be giving this recipe a 5 star rating. I am one of those people that think jelly ONLY belongs on toast because it makes things soggy. These muffins were so good right out of the oven. I made the batter just as the recipe called for, only changing the jelly flavor. I did half with homemade blueberry-raspberry jelly and the other half with store bought peach jelly. I did not have any problems with the jelly leaking out. I filled the tins (without liners) half full - used an ice tea spoon to put the jelly in the centers and then added the rest of the muffin mix. Rather then dip the muffins when they came out of the oven, I just skipped the melted butter and sprinked the sugar/cinnamon mixture on top of the muffins before baking. The results were a delicious (non-soggy) muffin. We had company for dinner and they enjoyed them also. My regular size tins must be smaller than most as I yielded 20 muffins. My son ate the leftovers and said they were every bit as good as they were the night I made them. Thanks Darlene for a nice surprise!

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jan. 11, 2012

Absolutely fantastic. Only substitution, used apricot preserves (sugar free). Normally I can eyeball a recipe to "sense" if it makes enough. But, I was letting my 4 & 3 yo grandkids help, so didn't think about it. Was disappointed only made 8 muffins. But, so now, we have an excuse to make cookies tomorrow. ha ha. I did not have a problem with the batter being thick. So don't know why others did. Thanks for the recipe. I will use again for sure.

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Reviewer:

BakingNana69

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Leesburg, Virginia, USA

Reviewed: Nov. 30, 2011

Average for our family's tastes. The jelly was barely noticable and not worth the effort. Also, the jelly tended to stick to the sides of the pan and burn. The muffin part itself needed more flavor for my family's tastes. Thanks for sharing this recipe, Darlene.

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Nov. 19, 2011

Yummy! I doubled the recipe, and used blueberry preserves in 12 and homemade strawberry jam in 12. They were amazing!!

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Reviewer:

MandaManko

Reviewed: Nov. 8, 2011

These were very very nice, and I got the comment 'Oh what a healthy option for those who love jelly filled doughnuts', from more than one person.The only reason I've given this 4 stars instead of 5, is because: After spoon-ing 1 teaspoon of jelly/jam at the center of each muffin, and then simply 'spoon' the remaining batter over it to reach 2/3 cups, you'd get jelly seeping out of the 'seams' / edges. So I experimented with two other ideas of filling this. The first was to fill a resealable bag with the jelly/jam, snip of the end, insert the tip into the center of a muffin cup that's been filled with 2/3 of the batter, and squeeze to fill with 1-2 teaspoons of jam / jelly. The second idea was equally successful although a little more tedious. Here, I placed the jam/jelly in the nuffin cup as stated in the recipe, then took more batter to seal the edges and prevent jam from leaking out (sort of like creating a jelly island) and then put a dab of batter over the jelly, and sealing of the seams with a knife. (I don't know if that makes sense, but it is effective and the finished muffins look lovely!). I do believe these tips are especially useful if you are working with jam instead of jelly as jam tends to be a bit more runny. I made only 1 change, and that was to cut the sugar from 1/2 cup to 1/4 cup and this was a change I made purely out of choice. :) The topping is delicious and sets off the muffin brilliantly. I baked as given @ 200C for 17 minutes. Thanks Darlene! =D

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Reviewer:

ri2

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

These turned out very tasty, but I would make the following alterations for 5-star muffins: 1) use a full tablespoon of jelly instead of a teaspoon. The tsp of jelly flattened out and made a ribbon inside the muffin, which was nice but didn't really have that "jelly donut" turnout. I also might try injecting the jelly into the batter after spooning it into the muffin cups; this way, it can pool inside the center instead of be flattened by the batter going on top of it. 2) I would reduce oven temp to 350 degrees. Baking at 400 caused my muffins to get slightly singed on edges and bottoms and made the muffins slightly dry. I lowered the tempt to 350 about 10 minutes into baking, and I think that saved the batch from completely being ruined. Next time, will bake at 350 from the get-go. Other than these small changes, the recipe was terrific. The muffins were very flavorful and quick to whip up. A great recipe for a weekend morning when you tire of the usual french toast and pancakes for breakfast.

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Reviewer:

CuppaTeaGirl

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

Reviewed: Sep. 13, 2011

I love these muffins and so did my children when they were small and still living at home. I made these again just the other day and changed them around some just for fun. I used about 1 3/4 c sugar, 1/4 t cinnamon, skipped the jelly and nutmeg all together and used 2 c wild blue berries and about a 1 T lemon juice. I bake them in mini muffin tins at 400 for about 10 mins. Sprinkled sugar and cinnamon on top before baking. They were so good! It made 24 mini muffins and one small mini loaf.

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Reviewer:

Lori Shaulis

Cooking Level: Intermediate

Home Town: Laingsburg, Michigan, USA

Reviewed: Jul. 30, 2011

These were good. Made mini muffins and baked about 10 mins.

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Jun. 16, 2011

OMG, these are hands down the best muffins ever! I used raspberry jam inside and for the topping I just mixed brown sugar with cinnamon and a little bit of butter and sprinkled it on top of uncooked muffins. I took the advice of other reviewers and baked for 15 minutes at 350, as I don't like overly brown muffins. I will make this again and again! What a treat - thanks for this amazing recipe!!!!

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Reviewer:

Deanna

Reviewed: Jun. 12, 2011

They were okay. We made mini-muffins and the dough was dense and difficult to work with. As with any muffin, we tried not to overhandle it but the end result was just not muffin-y. It wasn't light and crumbly and just didn't work for us.

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